San Choy Bow

Ingredients

• 500gm mince (pork preferred, can substitute with beef or chicken)
• 1 carrot
• 100gm canned sliced water chestnuts
• 1 head of lettuce
• 1 1/2 tbsp cornflour
• 3 tbsp water
• 2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 1 tsp dark soy sauce
• 2 tbsp mirin
• 1/2 tbsp sesame oil
• 1 tbsp peanut oil (can substitute for vegetable/sunflower etc.)
• 1/2 tsp crushed ginger
• 1 tsp crushed garlic

Method

1. Dissolve cornflour in 1 tbsp of water in a bowl until no lumps.
2. Combine soy sauce, dark soy, sesame oil, oyster sauce and mirin in cornflour mixture. Add remaining water.
3. Cut base off lettuce head, peel away large leaves and rinse in cold water. Take small leaves from centre. Drain and put aside the rest.Dice carrot, small lettuce leaves and water chestnut.
4. Add peanut oil to fry pan or wok over medium heat. Add ginger and garlic.
5. Add mince, turn heat to high and cook until white (pork) or browned (beef),
6. Add water chestnut and carrot, cook until softened.
7. Turn heat to medium. Add sauce mixture and diced lettuce. Stir until covered by sauce. Cook until sauce thickens.
8. Place mince mixture in lettuce leaves and serve. Optional is topping with diced peanuts.

Product used in recipe

• OBENTO - OBENTO SAUCE - MIRIN SEASONING
• VALCOM - VALCOM WATER CHESTNUT SLICED